Gluten Free Pumpkin Biscotti
My traditional biscotti recipe that I inherited from my friend Trina, is the base for this creation. Biscotti is an Italy cookie that translates to "twice baked" and are delicious with a cup of espresso. Biscotti sometimes are called cantucci, and they originated in the city of Prato.
The biscuits (cookies) can vary from a light blonde to a toasty golden brown. Some put anisette and omit the dried fruit and nuts. In this recipe, I used toasted pumpkin seeds and a dried fruit blend called Nantucket Blend by Back to Nature. This has dried cherries, almonds, dried cranberries, raisins and pistachios. It makes the biscotti crunchy and sweet. You can see the additions to the biscotti when you slice them and bake them for a second time.
During the holidays I made the biscotti with red and green candied cherries. My favorite variation is with Peppermint Schnapps, chopped candy cane and mini chocolate chips. That goes perfectly with a cup of hot chocolate on a cold day.
Let's get baking, you'll need:
2 1/2 cups of GF Flour (Bob's Red Mill 1 to 1)
1 tsp baking powder
2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup sugar
1 tbsp molasses
2 eggs*
1/2 cup canned pumpkin
1 tsp almond extract
1/2 cup toasted shelled pumpkin seeds
1/4 cup Nantucket Blend by Back to Nature
1/2 cup vegetable oil
* Flax seed eggs will make this GF and Dairy Free - The basic ratio is one tablespoon of ground flax seeds and three tablespoons of water to replace one egg.
Gluten free flour must be sifted to add air or you'll have a very dense cookie. Sifting sounds very fancy and labor intensified but I put a metal strainer over a bowl and just shake. It's easy, homemade and cost effective. Three things I love! Everything in my kitchen serves more then one purpose. The strainer can be used separately and paired back up with the bowl for future baking.
Sift all the dry ingredients together in a bowl and set aside.
Combine sugar, oil, eggs, molasses and almond extract. Cream until it's smooth and dark brown in color.
Slowly incorporate the wet ingredients into the dry stirring from the bottom of the bowl upwards. When mixed together add the pumpkin seeds and the dry fruit.
On a greased cookies sheet, roll a log shape and flatten the top. Try to keep the log roll small allowing room for the cookies to spread when baking. Use the palm of your hand to flatten the log out to an oval shape.
Bake at 350 for 22minutes and allow them to cool for 4 minutes before you slice them. (yes 4 minutes, not 3 or 5 but 4 minutes) The cookies will be pliable and slice evenly. Take the slice cookies and lay them flat (individual cookies) on their side on the cookie sheet. Put bake in the oven for the second bake for 10 minutes (turning over after 5 minutes).
Allow the cookies to cool completely before storing in an air tight container.
This would be great with a simple cinnamon frosting to dip in: powdered sugar, vanilla, milk and cinnamon.
A special thank you to Michelle for the beautiful marble display board with my initial on it. I feel so special and like a professional when I display my goodies on it.
Enjoy these GF PUMPKIN BISCOTTI and Happy Halloween!